Preheat the oven at 350F/180C.

Spray a large pan with low-calorie cooking spray and add garlic and sun-dried tomatoes, cook for 1 minute over low heat. Add kale, a pinch of salt and 2 tbsp of water, cover with a lid and let it steam for 5 minutes. It should be enough time to soften the kale and for the flavours to blend. Set aside.

In a large bowl whisk eggs until slightly foamy, add chopped ham and salt and pepper. Add cooked kale and sun-dried tomatoes to the egg mixture and stir to combine.

Evenly divide among 12 muffin cups, preferable silicone ones to avoid sticking.

Bake for 20 minutes.